Fagiano Tartufato

Name: Fagiano Tartufato (Truffled pheasant)
Cuisine: Italian
Ingredients: few drops of truffle oil (optional); 8 slices pancetta (or streaky bacon); 8 slices pancetta (or streaky bacon); salt and pepper; salt and pepper; 150 ml double cream; 3 tbsp brandy; olive oil to brush; 50 g butter; 1 tbsp coarsely chopped flat-leaf parsley; 200 g Parma ham (on the fatty side), finely chopped; 80 g black truffle; 2 cock pheasants, boned, leaving the legs and wings

Truffled pheasant

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is something the Tuscans eat during the hunting season, and it would make a wonderful festive dish. Considering it is finished with a little cream, it may be one of those dishes returned to Italy from France. Ask your butcher to bone the pheasants... he will be delighted!

Ingredients

2 cock pheasants, boned, leaving the legs and wings
80 g black truffle
200 g

Europe
Italy
France
Main course
Gluten-free
Tuscany

Method

Heat the oven to 200°C/Gas 6. Have the boned pheasants ready. For the stuffing, grate 30 g of the truffle and mix with the Parma ham, parsley, and some salt and pepper. Put the pheasants flat on their backs, spread the stuffing on top and roll to enclose. Wrap 4 pancetta slices around